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Improved colla corii asini cake stewing technical method

A process method, the technology of donkey-hide gelatin cake, applied in the direction of food preparation, application, food science, etc., can solve the problems of rough judgment method, inapplicability to large-scale industrial production, inaccuracy, etc., to retain nutrients and improve stability and uniformity , The effect of optimizing process parameters

Inactive Publication Date: 2014-12-10
SHAN DONG DONG E E JIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This judgment method is rough and inaccurate, and is not suitable for large-scale industrial production

Method used

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  • Improved colla corii asini cake stewing technical method
  • Improved colla corii asini cake stewing technical method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 A kind of improved donkey-hide gelatin cake cooking method, specifically comprises the following steps:

[0018] (1) Preparation: select 93.8 kilograms of dextrin, 594.6 kilograms of donkey-hide gelatin, 357.2 kilograms of rock sugar, 446.4 kilograms of rice wine, 446.4 kilograms of black sesame seeds, and 357.1 kilograms of walnut kernels. Foreign matter such as weeds, black sesame seeds and walnut kernels are rinsed, and the floating material is removed. After the raw materials are selected and rinsed, the effective utilization rate (by weight) is 98%;

[0019] (2) drying: adopt the steam drying method to dry the above-mentioned raw materials, the temperature is set to 90 degrees, and the drying time is 5 hours;

[0020] (3) gelatinization: add donkey-hide gelatin into the jacketed pot, add water to melt, the amount of water added is two-thirds of the jacketed pot, and the cooking time is 1 hour;

[0021] (4) Dissolving sugar: Pour dextrin and rock sugar...

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Abstract

The invention provides an improved colla corii asini cake stewing technical method. According to the method, the glue solution solid content in a stewing process is measured by a solid measurer; when the solid content is 85-86 percent, black sesames and walnut kernels are added; by quantification of the key control point, technical parameters in a colla corii asini cake stewing process are optimized, and the stability and the uniformity of the product quality are improved.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to an improved technical method for cooking donkey-hide gelatin cake. Background technique [0002] Ejiao is a solid glue made from the skin of an equine donkey, boiled and concentrated. It is originally from Dong'e County, Shandong Province, and has a history of nearly three thousand years. The best way to eat donkey-hide gelatin is to make donkey-hide gelatin cake, which is delicious, nutritious and easy to carry. Ejiao cake has the functions of nourishing qi and nourishing blood, nourishing yin and moistening the lungs. Beauty and beauty, improve sleep. It can regulate menstruation and relieve miscarriage, and eliminate various cycle discomforts in women. For qi and blood deficiency, dizziness, palpitations, insomnia, loss of appetite and anemia. Eating donkey-hide gelatin cake for many years has a very good cosmetic effect on women, the hair is black, ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23V2002/00
Inventor 秦玉峰王东亮范国华和娴娴
Owner SHAN DONG DONG E E JIAO
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